Georgane Vann


This is a great buttermilk cornbread, a little cake-y and not sweet.


★★★★★ 1 vote

15 Min
20 Min


  • 1 3/4 c
    mixed white and yellow cornmeal (50-50)
  • 1 Tbsp
    baking powder
  • 1/4 c
    ap flour
  • 1/4 tsp
  • 2
    eggs beaten
  • 1 tsp
  • 1 tsp
  • 2 c
    buttermilk (1 cups for a coarse type cornbread)
  • 2 Tbsp
    cooking oil or bacon grease

How to Make Cornbread


  1. Heat 8 or 9 inch skillet in 450 degree f oven.

    Mix the dry ingredients blending well.
    Beat the two eggs well
    Stir the buttermilk and eggs quickly into the dry ingredients just mixing to moisten all.
  2. Take the Hot skillet out of oven, add the oil and pour in the batter quickly. See how the edges are already cooking? Actually my pan could have been hotter, but as stated before.. trying to get it made quickly on Thanksgiving day. Set in the center of the oven for 20 minutes. Check with a tooth pick to make sure it's done.
  3. Take out of the skillet immediately so the bottom does not get steamed and soft.
    Best when fresh baked, leftovers can be frozen for cornbread dressing.

Printable Recipe Card

About Cornbread

Main Ingredient: Bread
Regional Style: Southern

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